Fry your fish like a pro: The secret to a perfect pan finish

Fish is an excellent choice for a Friday supper. It is delicious, healthy, and low in calories. Fish is one of the healthiest sources of omega acids, which support the proper functioning of the immune and nervous systems.

According to the World Health Organization, we should consume it at least twice a week. The preparation method is not particularly important. Fish can be baked, boiled, stewed, or fried. Fried fish is a real treat, but breading makes it particularly high in calories. So, what if we skip the breading? If you want to prepare tasty fried fish without breading, be sure to use this simple trick.

You don't have to live by the sea to enjoy tasty fish. Many excellent fish can be found in shops and markets. It's worth paying attention to the logos on the packaging. Fish that have MSC and AMS certifications come from sustainable sources. Such fish are not only tasty but also healthy.

Lovers of freshwater fish, such as carp, bream, pike-perch, or catfish, will find them at local fish markets. Clearly, there is plenty to choose from. The biggest challenge tends to be preparing the fish itself. It can be stewed in its own sauce, steamed, baked, or fried. Most of us choose the latter option.

How do you fry fish? You can place it in a hot pan with melted butter or coat it in breading. Frying breaded fish is much easier, but it has one major drawback — it becomes very high in calories. If you wish to avoid the extra calories, skip the breading and use a simple trick to prevent the fish from sticking to the pan.

How do you do it? Remove the innards from the fish and wash it thoroughly under running water. Pat it dry with a kitchen towel and set it aside. Take out a pan and pour oil or butter into it. The fat should fully cover the bottom of the pan. Heat it for 5 minutes on medium heat. This way, the meat will cook inside and not burn on the outside.

When the oil starts bubbling, sprinkle a large pinch of salt into the pan. Salt will prevent the skin from sticking to the pan and give it a naturally salty flavour. Fry the prepared fish for about 3 to 5 minutes on each side. Before removing the fish from the pan, ensure that the meat is cooked through.